Tuesday, November 28, 2006
At the eleventh hour I found out about Onion Day via Cream Puff and knew I had to participate. Nothing turns up under my knife more often than onions - usually the strongly flavoured yellow kind, but very frequently green onions or red. Here, they are the main flavour note in fried rice.
Cooking a pot of rice on the weekend makes the rest of the week's meals ten times easier - you can use rice in various really good and satisfying things that don't take much time, like mujadara or risi bisi. Fried rice is one of those quick and infinitely variable dishes. Many people think of fried rice as an Eastern dish and season accordingly, but I prefer it with things like grated cheese stirred in to get all melted and toasty and fresh herbs like sage or thyme. This is a more basic version, however.
Quarter one small onion, or half a medium, and cut in julienne. Brown onions over medium heat with a touch of salt to draw out the juices, using butter or oil. When onions are nearly caramelized add 3/4 cup of cold cooked rice, and fry, stirring occasionally, until rice is very fragrant and is forming lots of crusty pieces. Watch that the onion does not burn. Meanwhile, microwave about 1/3 cup frozen peas until they are tender. When rice is done add peas and a few grinds of pepper. Continue to saute for a minute or two, taste for seasoning, and serve.
Tag: Onion Day